Recommendations please on the washingAm I better off using brine, or brine + a bit of ARN, or brine + a bit of B Linens?How strong should the brine be?(Caldwell suggests Geo or PLA solution but no strength given)

Mine are small (longish bricks) and are currently salted and in the wine fridge in plastic tubs to keep up humidity...

I don't have much experience with this cheese style, but I would suggest a brine of 3-5%, dosed with either ARN, PLA, or a discrete combination of B. linens-Geo13-KL71. In any of those three cases, you want to innoculate the brine with just a tiny bit of culture (perhaps <1/64th tsp in 2 cups/500ml).

If you have dosed your milk with the cultures above, then you could probably just wash with the 3-5% brine and be fine. Experience has shown me that works.